<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="24553" val="84771">酸菜炖排骨</h1><div class="bmayi mbm" >
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					 关于东北菜的起源，就要提下闯关东。因为东北菜源于鲁菜，山东菜以酱菜、腌菜等为主要特色，很符合北方人的饮食习惯要求，口味重，偏咸口。闯关东时，山东人就把这些饮食上的习惯和特点一起带到了东北。像东北大拉皮、小鸡炖蘑菇、地三鲜、土豆炖肉、酱大骨头、酸菜排骨都非常受人们的喜爱。炖菜健康美味又营养丰富，而且用肉炖出来后口味浓重，引人食欲。这道冻豆腐酸菜炖排骨，是冬季餐桌最家常美味的一道东北菜，排骨融合了酸菜的酸美，酸菜又解了肉的油腻，而且那汤喝上一口，更是鲜咸可口、喷香味浓。
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">猪排骨</a></label></span><span class='right'>500克</span>
					</td><td>						<span><label   class="fcbm inblok">五花肉</a></label></span><span class='right'>200g</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">冻豆腐</a></label></span><span class='right'>500克</span>
					</td><td>						<span><label   class="fcbm inblok">酸菜</a></label></span><span class='right'>500克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">香菜</a></label></span><span class='right'>20克</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>5克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>5克</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>1勺</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">胡椒粉</label></span><span class='right'>5克</span>
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					<h2>酸菜炖排骨的做法步骤</h2>
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							<p><span class="fwb">1.</span> 酸菜洗净，片成几层薄片，再切成丝备用，取1/2酸菜丝码在砂锅里；</p>
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							<p><span class="fwb">2.</span> 排骨用开水焯一下、去除血水和表面的脏东西，码在酸菜丝上；</p>
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							<p><span class="fwb">3.</span> 再把剩下的1/2酸菜码在排骨上，铺上切好块的冻豆腐；</p>
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							<p><span class="fwb">4.</span> 最后码上五花肉，沙锅加足清水；</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/8/1/8/yuan_847715.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 加姜片高火煮沸，煮沸后加入料酒和盐；转文火，继续煲1个小时，煮到排骨酥烂；</p>
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							<p><span class="fwb">6.</span> 最后加入香菜、胡椒粉调味就可以了。</p>
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					<h2>小贴士</h2>
					<p>香而不腻汤汁浓郁，搭配米饭馒头玉米饼都不错。</p>
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